- Active Time 25m
- Total Time 2h 55m
Makes about 24 truffles
- 1/3 cup heavy cream
- 2 tablespoons unsalted butter
- 6 ounces milk chocolate, coarsely chopped
- 4 ounces bittersweet or dark chocolate, coarsely chopped
- Unsweetened cocoa powder, finely chopped nuts, or confectioners' sugar
In a small saucepan or the top of a double boiler over simmering water, heat the cream and butter until the butter is melted and the mixture just starts to come to a boil. Remove from the heat and add the milk chocolate. Stir until the chocolate is melted.
Cover and chill in the freezer until firm, approximately 1 hour.
With a pastry bag, or with two spoons, form small balls of the chilled chocolate mixture and place on a parchment paper lined cookie sheet. Let chill in the refrigerator for 1 hour until firm.
In a small saucepan over simmering water, melt the bittersweet chocolate. Dip the truffles in the melted chocolate and roll in the cocoa powder, chopped nuts, or confectioners’ sugar. Return the coated truffles to the cookie sheet and refrigerate for 30 minutes. Serve immediately, or store in an airtight container until needed.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
78 calories; 6g total fat; 9mg cholesterol; 8mg sodium; 7g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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